Peel, core and halve pears, then rub with cut side of lemon to keep from browning. Set aside. Place rind in a pan with spices, bay leaves, sugar and 500ml water. Stir over low heat to dissolve sugar, then add pears and cook over medium heat for 8-10 minutes until almost tender. Add berries and cook for 3-4 minutes until softened. Remove fruit to a serving dish with a slotted spoon, then return liquid to medium heat and simmer for 3-4 minutes until syrupy. Pour over fruit and cool.

Featured Video

In this month's issue

Our new-look February issue is filled with bright, fresh food to set you up for the year ahead; including our new entertaining feature with Kylie Kwong, Matt Moran's seafood barbecue and jamie Oliver's brilliant brunch ideas.

Ratings & Comments

Ratings & Comments

This is a great recipe. I was after spicy pears that weren't poached in alcohol so it was suitable for children, so gave it a try.
I couldn't find frozen cranberries so used frozen mixed berries (blueberries, bilberries etc) this made the pears a beautiful pink/crimson colour so they looked as great as they tasted.
First time round I thought they were a bit sweet so only used 1/2 the sugar next time.
I served it with lovely thick creamy King Island Honey & Cinamon yoghurt.
Would defintely make this again, plus pears are cheap now!

5brizzy_chick added this comment at
01:50pm Wed 8th June, 2011

Very yummy - served it with rice pudding! Reminded me of dessert my grandma used to make.